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Posts: 3055
10/25/2009 6:51 PM
In culinary school it was all about wearing gloves and also using plastic spoons to taste your food.. but when you get into an actual restaurant it's not like that at all, unless you have a cut then it is at least two layers over that. The head chef sometimes though will go up to your sauces and just stick their finger in it and taste it because it's faster to check it that way than finding a spoon.
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